Danish Rye Bread Recipe

Name: Danish Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups very hot tap water; ½ cup bacon grease, plus; additional bacon grease, for brushing loaves after baking; 1 tablespoon salt; ½ cup molasses; 2 packages active dry yeast; 1 teaspoon sugar; ½ cup warm water (110-115 degrees F); 1 cup unsifted rye flour; 4 cups unsifted whole wheat flour; 4 cups unsifted unbleached white flour, as needed

Servings: persons

3 cups very hot tap water
½ cup bacon grease, plus
additional bacon grease, for brushing loaves after baking
1 tablespoon salt
½ cup molasses
2 packages active dry yeast
1 teaspoon sugar
½ cup warm water (110-115 degrees F)
1 cup unsifted rye flour
4 cups unsifted whole wheat flour
4 cups unsifted unbleached white flour, as needed

1
Mix first 4 ingredients in large bowl, stirring until bacon grease is melted, and allow to cool to 110-115 degrees F.
2
Dissolve yeast and sugar in 1/2 cup warm water, and allow to proof for 10 minutes.
3
Add to molasses mixture.
4
Add rye and wheat flours, and mix well.
5
Add 3 cups of white flour, and mix thoroughly.
6
Knead in additional flour, as needed, until dough is smooth and elastic and does not stick to hook or bowl.
7
Cut into two equal portions, knead each by hand, and form into oval loaves.
8
Place on a greased baking sheet sprinkled with cornmeal, and let rise in a warm place for only 15 minutes.
9
Bread is supposed to be rather coarse and heavy.
10
Bake at 350 degrees F for about 1 hour or until loaves sound hollow when rapped (internal temperature about 190 degrees F).
11
Brush top of loaves with melted bacon grease while still hot.
12
Allow to cool to room temperature on wire racks.
13
Wrap in foil and refrigerate overnight before cutting.
14
Best if sliced as thin as possible.

1121

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups very hot tap water, ½ cup bacon grease, plus, additional bacon grease, for brushing loaves after baking, 1 tablespoon salt, and more.

Yes, Danish Rye Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Danish Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions